Hi Kibble, don't know what recipe you're using but you can make mayonnaise with cooked egg yolk. You have to whisk the egg yolk(s) together with all the ingredients you're using minus the oil, place the yolk mixture in a saucepan and cook over very low heat, stirring constantly (the entire time) just until you just see a couple of bubbles start to appear in the mix. Immediately remove from heat and set pan on a trivet, and let cool for about five minutes. At which point, either pour mixture into blender, food processor or mixer (whichever you normally use) and then add the oil as you normally would if you were using raw eggs.

Kibble: I forgot one thing, for best results, you should gently stir the mixture while it's cooling ... so that none of the mixture remains against a hotter part of the pan and starts to firm up.

Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!What is food to one man is bitter poison to others.~ Titus Lucretius Carus

The raw egg used to freak me out but not anymore. I always buy the freshest and organic and never have trouble. I love my mayo. Sometimes I make garlic or pesto or chipotle and use it as a dipping sauce for my veggies. I have made the almond mayo and it was very good but not at all the same

Mother - yeah I doubt it would be the same either... Nothing like good compliant mayo There is only one I can buy here & it has rice bran oil in it & only one slight avoid... I used to regularly make my own, but found it a bit rich tbh & never got through it & got worried about using it up in time - maybe I should just make a tiny amount?

Thanks, Possum ... and thanks for confirming the lemon juice. I was thinking about the flaxseed mayonnaise recipe, and I'm guessing the reason the flaxseeds work as an egg yolk replacement is because of how flax seeds (like chia seeds) gel up when in contact with liquid.

I'm going to make it simply to see how it turns out. Just might be a superfood mayonnaise (for me). (:

Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!What is food to one man is bitter poison to others.~ Titus Lucretius Carus

1 raw egg (organic) room temp ( i put it in a little warm water for a few minutes to take the chill out)1 cup oil ( it is best not to use more than 1/4-1/3 c extra virgin as it will taste sharp and bitter) I use a combo of 1/4 c Evoo then a mix of other oils such as pure olive oil, walnut, almond, macadamia, sesame, garlic evoo, rice bran and I have a butter olive oil from an olive oil store that really gives it a creamy smooth flavor. 1/2 T dry mustard2-3 T lemon juice ( I don't always use this as citrus and bother my thoat)1/4-1/2 tsp sea salt

in blender, blend egg, salt , mustard, lemon juiceVERY slowly, drop by drop, add olive oil with blender running. After about 1/2 the oil is in and it's emulsified, you can add the oil a little faster in a slow steady stream. Chill. keeps for a week or so

Thanks for the pic of the Texas Longhorn. I am now officially seriously traumatised lol

Sorry Possum, I didn't mean to distress you.

I had a relative in the 1800s, long dead now, that used to ride herd on this exact breed of cattle ... driving them northwest from Texas to New Mexico, Colorado and Wyoming. According to family lore, he almost lost his scalp to some raiding Comanches more than once. Lucky for him, as well as for those of us that came after, he didn't.

Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!What is food to one man is bitter poison to others.~ Titus Lucretius Carus